I tried it, and mine was pretty good! I just tore the uncooked seitan into ping-pong sized balls and dropped them gently into the already boiling broth. Then, brought to high pressure for about 25 minutes. When the pressure dropped, I removed the lid. When they were cool enough, I tasted them and they were not very firm. I just left them in the broth to cool completely while I did other stuff... probably an hour or so... and they were great! They firmed up, and I just thickened the broth into a gravy and had a heaping plateful over mashed potatoes!